Recipe: Jane Gol's Hummus
Appetizers and SnacksJANE GOL'S HUMMUS
2 cups canned chickpeas, drained and rinsed
3 Tbsp. tahini paste (sesame paste)
1 clove garlic, minced*
Juice of 1 lemon
Salt, to taste
1/2 cup water
Olive oil
Combine all of the ingredients except for water and olive oil in food processor or blender. Add 1/2 cup water. Process to a thick puree.
Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerate until ready to use.
Makes about 2 cups
Source: The New York Cookbook by Molly O'Neill
From: Risa G, NJ - 07-03-97
2 cups canned chickpeas, drained and rinsed
3 Tbsp. tahini paste (sesame paste)
1 clove garlic, minced*
Juice of 1 lemon
Salt, to taste
1/2 cup water
Olive oil
Combine all of the ingredients except for water and olive oil in food processor or blender. Add 1/2 cup water. Process to a thick puree.
Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerate until ready to use.
Makes about 2 cups
Source: The New York Cookbook by Molly O'Neill
From: Risa G, NJ - 07-03-97
MsgID: 3158839
Shared by: Betsy at Recipelink.com
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